grilled chicken Cesar salad, pecorino, hard boiled eggs, cornbread madeleines, and foraged pansies

The cornbread madeleine was quite the Texas-meets-Paris mashup, and made the perfect crouton substitute.

Ingredients (Cesar dressing):

• 3 small garlic cloves
• 3 anchovy fillets packed in oil
• juice of 1/2 lemon
• 1 T Dijon mustard
• 1 T Worcestershire sauce
• 1 cup mayo (DUKE’S!)
• 1/2 tsp salt
• 1/2 tsp black pepper powder

The How To:

This is super easy. Using a garlic press, press the garlic and anchovies fillets into a bowl. Add the rest of your ingredients, mix with a whisk and add salt and pepper to taste.

Ingredients (cornbread madeleine):

• 1 T melted butter
• 1 cup cornmeal
• 1/4 flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• pinch salt
• 1 egg, beaten
• 1 cup buttermilk

The How To:

1. Another easy one! Preheat oven to 400 degrees. Place dry madeleine pan in the oven as the oven preheats. Remove when hot and carefully grease with butter.
2. Mix your dry ingredients in one bowl and your egg and buttermilk in another.
3. Add the wet mixture to the dry and mix with whisk.
4. Spoon about 1 1/2 of the batter into each madeleine mold. Bake for 7 minutes or until cooked through.

Ingredients (salad):

• 2 heads of romaine lettuce
• 2 chicken breasts
• pecorino cheese
• 3 boiled eggs
• 3-5 pansies

The How To:

1. Butterfly your chicken so each breast is the same thickness. Add some salt, pepper, and garlic salt; grill about two minutes each side. Remove and let carry over cook.
2. Cut your romaine heads in half lengthwise. Take your leftover madeleine butter and rub on your palms. Gently rub over the outside of your romaine lettuce. Grill about 45 seconds each side.
3. To assemble, place romaine heads on large plate, top with chopped chicken, shaved pecorino, 1/2 hard boiled eggs, and pansies.
4. Enjoy!